Tuesday – 012114

What’s In a Spice?

When we talk about nutrient density, we are talking about how rich a food item is in terms of micronutrients relative to its caloric density. And there is no more powerful foods on the planet than spices.Cinnamon: Has the potential to reduce the rate at which glucose enters the body (reducing overall GI of a meal) and acts as an insulin receptor sensitizer.

Garlic:A common staple of natural remedies and traditional medicine, garlic has anti-fungal, antibacterial, antiviral effects, and also anti-coagulant (inhibits blood clotting) ability. Out of all, it is most well known (and well researched) for its anti-bacterial properties.

Turmeric: Part of the ginger family, this popular herb from southeast Asia is used in various curries and as a coloring agent for mustard. Its active component, curcumin, is highly anti-inflammatory, and currently being researched for use in neurological conditions like Alzheimer’s, dementia, and Parkinson’s.

Rosemary: A common herb used to season meat, especially lamb. One of the issues with cooking meat on high-heat is the formation of HCAs, heterocyclic amines, which are carcinogenic. The addition of rosemary, with its powerful antioxidant compounds, inhibits these HCA (and you should never burn your meat! Medium rare for the win!